Shabbat This Week: A 5 Course Menu

I won't lie, I'm super excited about shabbat this week because for the first time in so long I am hosting a shabbat dinner! Granted, it's a small one, but I'm very happy to get off my lazy bum and actually have some people over.

I just got off the phone with my good friend Joanie and together we created what I think will be a really fun and delicious menu. I'll post photos of the foods if I can before I light the candles tomorrow evening. Here's my menu:


Shabbat Dinner:

Course 1: Challah and hummus
Course 2: Apple/Potato Soup
Course 3: Kale salad, corn salad
Course 4: Individual Mock Chicken Pot Pies, Roasted Butternut Squash, Green Beans with Almonds, Rice
Course 5: Poached Pears in a Red Wine Glaze with Candied Pecans and Vanilla Bean Ice Cream

Off to the grocery store!

Low Calorie Tricks & Treats: Protein Water!

I know that Crystal Light has been around for what seems like forever, but I just had to share my latest obsession: Crystal Light Hunger Satisfaction! It's 30 calories a packet--which can be mixed into a bottle of water (or a liter, which is what I prefer) and filled with fiber and protein. I like to drink it first thing in the morning or before a high calorie meal to keep myself on track. At first, I was concerned that the strawberry banana flavor would taste like medicine, but I lucked out: if anything, it tastes just like my favorite smoothie. Try it out!

Family Dinner: Okra Stir Fry

You may remember from a previous post that I am a huge fan of okra. Maybe that's because I'm originally from Texas (where it's pickled, fried and stewed all the time), but it just as likely may be the flavor (yum!) and it's overall healthfulness.

According to the Good Eats episode currently paused on my DVR, okra is a fantastic source of dietary fiber--one cup has a whopping 4 grams--Vitamins A, C and Folate. So if you are expecting (just passing on the info, people) okra is an excellent veggie to add into your weekly menu. Additionally, the slimy goop that many kids and husbands, like Doni, are turned off by is actually pectin. According to Alton Brown, you can't make a gumbo without okra as a helpful thickening agent.

Tonight I reached for the okra because I just happened to have a bunch of it hiding away in my freezer. D is working late so I made myself this simple and hearty peanut sauce stir fry. This is a very versatile recipe--feel free to replace the broccoli with your favorite veggies or the tofu with actual meat. I also think that some baby corn would be a great addition.

Stir Fry with Peanut Sauce
Parve and Vegan
2 cloves garlic, chopped
1 bag of frozen okra
1 box of tofu or meat substitute
1 bag of frozen broccoli1/2 Tablespoon olive oil
1/4 cup water
salt and pepper, as desired

For the sauce:
2 Tablespoons peanut buutter (I used chunky)
2 Tablespoons Hoisen Sauce (or soy sauce to taste)
2 Tablespoons water
Cayenne pepper (or red pepper flakes) as desired

Directions. Coat the bottom of a wok or large pan with olive oil and toss in the garlic over medium heat. Let cook for 2 minutes. Add in the okra and broccoli, cooking for about 5 minutes or until thoroughly heated and completely defrosted. Toss in the tofu and sprinkle with salt and pepper. If the stir fry begins to stick, add some water and scrape the bottom of the pan with a spoon to loosen up all the overcooked goodness. Let the stir fry sit on medium heat until the water is completely cooked out and the ingredients are cooked to your liking. (I like it on the charred side.) Meanwhile, whisk together the peanut sauce ingredients and microwave for 45 seconds. Serve the stir fry with rice or couscous and top with the sauce. Enjoy!